Ingredients
1 shallot, finely chopped
2 garlic cloves, finely chopped 1 tbsp sesame oil
1/2 tsp chili powder
1/2 tsp curcuma (turmeric) 1/2 tsp ground paprika
1/2 tsp ground five-spice powder
200 ml /generous
3/4 cup coconut milk 2 tbsp lime juice
125 ml / 1/2 cup vegetable broth
(stock) 450 g / 1 lb savoy cabbage, chopped into strips or torn into bite-size
pieces 50 g / 1/2 cup soybean shoots
225 g / 1/2 lb rice noodles Salt
Method : Prep and cook time: 30 min
1
Fry the shallot and garlic in sesame
oil.
2
Add the chili powder, curcuma
(turmeric), paprika and five-spice powder and fry briefly then add the coconut
milk, lime juice and vegetable broth (stock). Simmer gently for about 5 minutes
and season with salt.
3
Add the savoy cabbage and simmer
gently for a further 5-7 minutes. Last of all, add the soybean shoots and warm
through for 1-2 minutes.
4
Cook the rice noodles in plenty of
water according to the package instructions and drain.
5
Divide the noodles between four
bowls and top with the savoy cabbage in coconut sauce.